Okay maybe it’s more science than magic, but this coffee is fluffy like a cloud and floats on top of your milk – how is this not magic?! (Also excuse my pathetic attempt at an artsy iPhone portrait photo, I promise to take better picture soon!)
If you haven’t got in on the hype yet, here’s your chance!
The actual name for this type of coffee is Dalgona and why it’s special is because instead of frothing the milk, for this you whip the coffee itself, so that is sits upside down in the cup. As far as I know it’s a Korean drink and you should definitely try it! After (unsuccessfully) trying to make decent tasting lattes at home, this is the first actually delicious coffee drink to come out of my kitchen. (:
This recipe makes 2 cups of coffee.
Ingredients
- 2 tbsp instant coffee
- 2 tbsp granulated white sugar
- 2 tbsp boiling water
- 300 ml -ish // 10 oz any milk (I like mine with cold oat milk, Mikus has his with hot regular milk)
- pinch on cinnamon, optional
Instructions
- Add coffee, sugar and water to a medium bowl and using an electric mixer whip the mixture until fluffy and much lighter in colour. Don’t forget to scrape the sides of the bowl in between. This should take about 2 minutes.
- If you prefer a hot coffee, heat up the milk and pour into a cup. However, I think it works better cold and I will add some ice cubes before pouring in some cold milk. In either case, spoon big dollops of the fluffy coffee on top of the milk. You can smooth it out or let it sit like a little poop emoji – it will taste great either way! Add a sprinkle of cinnamon for a bit of extra-ness (:
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